The very though conjures up beautifully colored images, does it not? For me it does! For the most part, the picture you're looking at to your left is Hindu. Regardless, India has a rich history of vegetarian cuisine (reminding you, I said vegetarian, not vegan.) My guess is they could care less how much chicken and dairy they eat... (must be why my sister is half Indian - j/k) Regardless, I'm about to take three dairy filled Indian dishes and veganize them.. my sister? Well, she's along for the ride, and she's making a couple of dishes herself - however I know for sure one of them isn't vegan OR vegetarian.. but that's ok. It's all about taste for her. You can lead a sacred cow to water, but you can't make it drink! :P (no i did not just refer to my sister as a cow.. it's a saying!)
So, as stated, we're going to make our first ever SisterIndian feast on Saturday.. (still I have no idea who's going to eat all of this food, so if you're in the neighborhood, stop by). I do believe (and I'm shocked) that my mom is going to try out our delightful delectables though! What are we basing this on? I'd like to say we're going a little Ayurvedic.. but that might not be right. Anyway - lets look at a small antique history of Indian food for good measure:
Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and poultry and other sorts of meats. Over time, some segments of the population embraced vegetarianism. This was facilitated by the advent of Buddhism and an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. A reference to the kind of food one is to eat is also discussed in the Bhagavad Gita (Chapter 17, Verses 8,9 & 10).In this period eating beef became taboo, a belief still commonly held today.
|Shiva and His Muse - Pavarti|
Now, here is what is on the menu!
To be veganized by The Veganizer
Rasgulla for dessert
Of my sisters Recipes
Chocolate Chai (Normally made with milk - we're making it with coconut milk - this is the only change)
Indian Vegetable Bhaji (already vegan)
And our un-vegan Indian chef for the weekend will be NOT veganizing the following:
Spicy Chicken Curry
So, to that ado.. let's take the numbers of the VEGANIZED recipes (since that is what this blog is about) and see what we get from them.
Traditional Mushroom Mutter Vegan Mushroom Mutter
Calories - 170 121
Fat - 15g 7.8g
Cholesterol -30mg 0
Sodium -570mg 550mg
Carbs - 8g 6g
Fiber - 2g 3.5g
Protien - 3g 3g
WW Pts - 5 3
Indian Creamed Spinach Vegan Coconut Cream Spinach
Calories - 280 80
Fat - 23g 4g
Cholesterol -70mg 0mg
Sodium -580mg 210mg
Carbs -12g 10g
Fiber -4g 4g
Protien -9g 4g
WW Pts - 8 2
Traditional Rasgulla Vegan Rasgulla
Calories - 186 122
Fat - 2g 1g
Cholesterol -35mg 0mg
Sodium -43 mg 36mg
Carbs -38g 26g
Fiber -3g 0.2g
Protien -4g 2.4g
WW Pts - 5 3
So, it's my thought that while these items are making the air lovely around us, that we should probably be super Sanskrit and do some Kundalini yoga while we wait. After all, if you're eating Indian, might as well take in the culture as well. We have to work our way to all this rich indian food that it looks like very few of us are brave enough to eat!
|Lakshmi on her lotus in lotus pose!|
So, until then, Phir Milenge my friends!
Music enjoyed while writing this blog:
Laura and Mary Ingalls.. whining about something on Little House
Current Craving: An avocado.
Current Motivation: Proving that French/Irish/American people can make a somewhat Ayuervedic feast!